Enzymes in Food Biotechnology
Production, Applications, and Future Prospects
- 1st Edition - August 23, 2018
- Imprint: Academic Press
- Editor: Mohammed Kuddus
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 3 2 8 0 - 7
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 3 2 8 1 - 4
Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food… Read more
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Request a sales quoteEnzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes.
- Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering
- Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes
- Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry
Graduate students, post-graduate students and research scholars along with food scientists working in food, pharmaceutical and biotech industries
- Edition: 1
- Published: August 23, 2018
- Imprint: Academic Press
- No. of pages: 909
- Language: English
- Paperback ISBN: 9780128132807
- eBook ISBN: 9780128132814
MK
Mohammed Kuddus
Dr. Mohammed Kuddus. PhD in Enzyme Biotechnology. After completing PhD in Enzyme Biotechnology, he worked in different R&D projects funded by various scientific agencies. Prof. Kuddus’ main research area includes biochemistry, industrial enzymes, waste utilization, extremophiles, microbial and food biotechnology. He has more than 15 years of integrated teaching and research experience and published more than 75 research articles in peer reviewed international journals along with 8 books and 22 book chapters. Also, published 40 abstract at International/ National conferences and symposia and received best presentation awards. He supervised 6 PhD thesis and 12 PG/UG dissertations. He has been serving as an editor/editorial board member for 20 and reviewer for more than 40 international peer-reviewed journals; along with research grant reviewer for scientific body of USA, Italy, South Africa, India and Saudi Arabia. He has also been awarded SERC Young Scientist Project from the Department of Science and Technology, Govt of India; and Young Scientist Project from International Foundation for Science, Stockholm, Sweden.
Affiliations and expertise
Professor, Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi ArabiaRead Enzymes in Food Biotechnology on ScienceDirect